Vitello tonnato recipe

Vitello tonnato is a classic Italian dish featuring thinly sliced, cold veal topped with a creamy tuna sauce. Here’s a simple recipe to make it:

Ingredients:

• 1 lb (450g) veal roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup canned tuna in olive oil, drained
• 2 anchovy fillets
• 1 tablespoon capers, drained
• Juice of 1 lemon
• 1/4 cup chicken or vegetable broth
• 1/4 cup dry white wine
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Cook the Veal:
   • Preheat your oven to 375°F (190°C).
   • Season the veal roast with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat. Sear the veal on all sides until golden brown.
   • Transfer the seared veal to a roasting pan and roast in the preheated oven for about 30-40 minutes, or until cooked through. The internal temperature should reach 145°F (63°C). Let it cool completely.
2. Prepare the Tuna Sauce:
   • In a blender or food processor, combine mayonnaise, canned tuna, anchovy fillets, capers, lemon juice, chicken or vegetable broth, and white wine. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
3. Slice the Veal:
   • Once the veal has cooled, thinly slice it against the grain.
4. Assemble the Dish:
   • Arrange the sliced veal on a serving platter.
   • Pour the tuna sauce over the veal, spreading it evenly.
   • Cover and refrigerate for at least 2 hours to allow the flavors to meld.
5. Serve:
   • Before serving, garnish with fresh parsley.
   • Serve chilled with lemon wedges on the side.

Enjoy your homemade vitello tonnato! It’s a refreshing and flavorful dish, perfect for entertaining or a special meal at home.